Belgian Recipe

Recipe Info

Recipe Image

Belgian

by on
All Grain
24.6052 Liter(s)
28.3906 Liter(s)
75 min
75%
Mash at 68C. Ensure to make a 2L starter with 250G

Fermentables

60% - 2-Row - US
4
37
1
Mash
30% - Munich - Light 10L - US
2
35
10
Mash
4% - Special B - BE
0.3
30
180
Mash
4% - Crystal 60L - CA
0.3
34
60
Mash
1% - Chocolate Malt - US
0.1
34
350
Mash

Hops

Centennial
20
Pellet
Boil
60 min(s)
10.5
21.1
Chinook
20
Pellet
Boil
60 min(s)
13
26.1
Centennial
20
Pellet
Boil
30 min(s)
10.5
16.2
Chinook
20
Pellet
Boil
30 min(s)
13
20.1
Centennial
20
Pellet
Boil
15 min(s)
10.5
10.5
Chinook
20
Pellet
Boil
15 min(s)
13
12.9
Chinook
20
Pellet
DryHop
0 day(s)
13
0.0

Yeast

White Labs Abbey Ale WLP530
77%

Other Stuff

Irish Moss
2
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Yeast Starter 250g DME to 2.5L of water. Cold Crash, decant and then leave in room temp for a couple of hours before pitcheing
2.
Mash at 68
3.
Irish Moss add 15 min left in boil
4.
Hot racked brew, left overnight due to no cooling installed yet. No adverse effect.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Belgian
  • 24.61 Gallons Liters Batch Size
  • 28.39 Gallons Liters Boil Size
  • 75  min Boil Time
  • 1.061 OG
  • 1.014 FG
  • 106.8 IBU (brewgr) Bitterness
  • 1.75 BG:GU
  • 20.4° SRM Color
  • 75% Efficiency
  • 6.1% ABV Alcohol
  • 206 per 12oz Calories
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